Whether in study, work or life, we all have the experience of writing self-evaluation, which often reflects the individual's understanding and attitude towards life self-worth and social value. I believe many people will find it difficult to write self-evaluation. The following is my self-evaluation of working in the canteen (generally 5 articles). Welcome to read, I hope you will like it.
Self-evaluation of working in the canteen 1 Time flies. In recent years, it has been three months since I took over the canteen in a blink of an eye. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As a manager, I should think more about the staff's diet and study more to ensure the physical and mental health of every colleague. Now I make the following comments on the canteen work during this period:
First, as a group canteen, strict implementation of food hygiene and safety in Taiwan Province is a major event related to the health of every employee. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of employees at work. Do a good job in the food hygiene of our canteen and the "one wash, two flushes and three disinfections" of tableware, so that the dining table can be cleaned as needed and the kitchen can be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.
In August of the following year, I officially took over the canteen. First of all, the inventory handover of goods. I personally work in the kitchen every day, communicate with them, learn more about the needs and deficiencies of canteen work, and improve the deficiencies of the current situation in time. For example, the health site: due to the continuous reception of several large-scale convention documents in the early stage, everyone was physically and mentally exhausted, failed to clean up thoroughly in time, and the items were not arranged neatly, leaving a bad impression on the leaders that the canteen was dirty, chaotic and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Persistence is the key.
September was a busy month. I received the director of the center and his party to study and exchange, and came to the center and full-time technical university for dinner. A total of more than ten meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a lot of vegetables stored in winter, such as radish, Chinese cabbage, potatoes and green onions. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter. At the same time, with the support of leaders, it took us a week to build the winter storage cellar, which ensured the storage of vegetables in winter storage.
Third, it is also important to control the purchase of food. More than forty people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.
In addition, I also have strict financial discipline. Every time you purchase, you always want to accept it. If you want to refuse it, you will refuse it, and you will pay it in time, which ensures that the funds are earmarked for special purposes and will not spend money indiscriminately. I will settle accounts once every five days and reimburse once every ten days, and be cheap and good in line with the principle of thrift.
Due to my limited level, I am not proficient in canteen management and have a lot of work to do. For example, the first month lost 505.86 yuan, and the second month lost 76.25 yuan. This also confirms my shortcomings in canteen management, and I will increase my management and quality learning in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.
In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and willing to cooperate and contribute silently to the development of the cause.
Self-evaluation of working in the canteen 2 Time flies. It's the end of recent years, and I've been working in the canteen for a year and a half in a blink of an eye.
Looking back on every day in the past, as a chef in the canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees, I can do better in my future work in order to foster strengths and avoid weaknesses. My assessment of one year's work is as follows.
First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out the problems in my work and making valuable suggestions, such as: the food is too salty and oily. Color cast and so on. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.
Secondly, at work, I strictly abide by the canteen hygiene system and conscientiously implement the "May 4th" hygiene system. Strictly implement the food hygiene law to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, the storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. "Four Definitions" of environmental sanitation: personnel, materials, time and quality, division of labor and responsibilities; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cooking stove and floor in the operating room regularly every day, carefully wipe the floor and bowl ash in the dining room, and strictly ensure the hygiene of the floor, doors, windows, glass and surrounding environment in the operating room.
During this year, I worked hard to learn culture, business and technology. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work. At work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be cleaned, carefully cut, clearly marked and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.
I am diligent, earnest, hardworking and enterprising in my work. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
Self-evaluation of working in the canteen. My work is facing brand-new challenges this semester. In the past period of time, due to the reuse of school leaders and gratitude for school training, I began to serve as the supervisor of the canteen from this semester, responsible for the development and implementation of the overall work of the canteen. This school year, the Food Department of the General Affairs Department continued to adhere to the principle of "service, standardization, high efficiency and first-class" put forward by President Lei, clarified the working ideas, and strengthened the implementation of the post responsibility system. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", do their best to relieve the worries of teachers and students, complete food hygiene, food quality and food safety with high standards, be responsible for the health of teachers and students, and serve the teaching management system and school development. Our school has been developing by leaps and bounds since its establishment, and the school canteen is responsible for providing food security services for all teachers and students. It can be said that the logistics management of the canteen is a department most closely related to the daily life of teachers and students.
After half a semester's work, under the guidance of the director, with the strong support and help of leaders, teachers and colleagues from all departments of the school, I worked closely with the director to implement all the work in the canteen, and together with all the staff in the canteen, I constantly improved myself, constantly summed up experience and constantly improved my own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, providing better logistics service guarantee for the development of the school. Since I took over the canteen work in September, I have encountered great challenges. Because the high school canteen in Rome campus was newly opened in September 1, I have to transfer more than 10 old employees to the everbright canteen. Due to various reasons, it was difficult to recruit employees at that time, and Everbright canteen has been operating in a state of lack of staff. This semester, in the case of shortage of staff, I strengthened the training and encouragement of canteen staff and adopted the management mode of "One Belt, One New". Let the class cadres in the canteen improve themselves while managing others, point out the irregularities in their work in time, put forward improvement measures, and guide them how to make the overall work reach the norms and standards. I used every opportunity to help them until the end of this semester.
In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle for school leaders to work in the General Affairs Department; My canteen organizes all staff to seriously study the principles and policies of the school, how to translate the advanced ideas of school leaders into practical work, so that our work can truly reach the school teaching management system, serve the teachers and students of the school, serve the society and play a good comprehensive benefit; After the weekly meeting, employees' thoughts are formed. Our job is to educate, which should reflect both service and education. We should not only work actively, but also work hard; After half a semester's work, the mental outlook and work style of the canteen staff have been clearly displayed, which has effectively promoted the overall work. Starting from every week, insist on holding early meetings, timely solve and deal with the substandard places of employees, evaluate yesterday's comprehensive work, arrange today's new work, assess and evaluate the daily work of employees, and make employees' work clear in a short time; Make employees constantly improve and improve in their work; Every Friday at noon, the regular meeting evaluates the overall work of the canteen and arranges the work for next week, and evaluates the work of employees this week to help employees improve their working ideas, professional knowledge, skills and service attitude.
Self-evaluation of working in the canteen 4 For a long time, the canteen work in our school has been adhering to the principles of "public welfare", "service" and "safety", paying attention to peacetime and details, and has played an important role in "running a school that people are satisfied with". In order to further improve the construction and management level of canteens in our school and ensure the health of teachers and students, according to the spirit of documents such as Opinions on Financial Management of Dining Rooms in Primary and Secondary Schools in Nine-year Compulsory Education by Hubei Provincial Education Department, Opinions on Financial Management of School Dining Rooms by Shiyan Education Bureau, Food Hygiene Law, School Hygiene Work Regulations and other laws and regulations, and according to the actual situation of our school, we conducted a comprehensive and serious self-examination on the work of school canteens. The job evaluation is now reported as follows:
First, leaders attach importance to it and make careful arrangements.
At the beginning of each semester, the school will hold a canteen work meeting to clarify the responsibilities and specific division of labor, set up a school canteen work leading group headed by the principal, coordinate all the work, make plans for all the specific work, clarify the responsibilities, and make the comprehensive work of the canteen institutionalized and standardized. The logistics department is responsible for the specific implementation, from all management links such as personnel, allocation, equipment, procurement, warehousing, processing and sales. Detailed implementation, regular canteen work special meetings, study superior documents, study various stages, and implement measures. School-level leaders patrol the student canteen in turn every day, so as to solve problems at any time, guide them in time and improve them immediately.
Second, ensure effective health supervision.
Food safety and hygiene is the most important work in the canteen. In order to ensure that food poisoning does not occur, the following measures are mainly taken:
1, the canteen can strictly implement the national food hygiene law, with various health and safety systems and measures, and emergency measures to check, record and highlight incidents. Staff can consciously take up their posts as required, and other health measures and rules and regulations can be put in place.
2. Do a good job in purchasing acceptance. Processing should be cooked and cooked thoroughly, food should be preserved, and food should be strictly controlled.
3. After each meal, all tableware and utensils are sterilized by high-temperature steam, which is healthy and hygienic.
4. Establish various safety and health systems and import and export bidding, inspection, acceptance, registration and signature systems.
5. Establish a mass supervision mechanism to ensure food safety and hygiene, set up a food management committee composed of trade union cadres, teachers' representatives and students' representatives, hold regular meetings, and supervise the exercise of canteen supervision and inspection functions with the focus on charging standards, cost and profit control, food quality and expenditure structure.
Third, ensure that food is people-oriented.
In order to safeguard the legitimate interests and physical and mental health of teachers and students, our school adheres to the principle of "public welfare" and makes a separate accounting of the canteen cost according to the requirements of "non-profit" to ensure the daily operation and fund balance of the canteen and reasonably determine the food price.
1. According to the requirements of the school, the logistics department regularly or irregularly organizes personnel to inspect and evaluate the canteen work, with the emphasis on the price, quality and quantity of meals and dishes.
2. Due to the rising food prices, the school adopts partial subsidies to ensure that students will not affect food quality because of the rising food prices.
3. Ensure the quantity and quality of meals, and strive to achieve reasonable collocation of meat and vegetables and rich varieties to meet the needs of students' healthy growth.
4. The catering price should be capped to ensure that the final balance or loss is controlled within 4% of the semester turnover.
Four, teachers and students to build a civilized canteen
1, fully mobilize students' initiative, make contact with students into a system, hold regular and irregular discussions with student management committees and student representatives, communicate and listen to opinions, and make feedback, measures and improvements.
2. Provide "intimate nutritious meals" for students with financial difficulties, solve their worries and help them study with peace of mind.
3. The school arranges teachers to lead the team voluntarily every day, manages meals and urges students to have civilized meals, and regularly selects "dining etiquette classes".
4. The staff of the canteen shall have physical examination and health training every year, hold relevant certificates as required, be enthusiastic in service, use polite language, be standardized in service procedures and operation, be brave in cooperation at ordinary times, and take the initiative to understand the supervision and guidance of the health administrative department.
5, the establishment of canteen financial and menu open financial system, the implementation of monthly financial disclosure, the implementation of the menu open every Monday.
Fifth, standardize expenditure and improve the mechanism.
The canteen of our school provides meals in full, and in strict accordance with the regulations of the higher authorities, students are charged meals in advance at the beginning of the semester and carried forward at the end of the month. We confirm the method of grain income and final settlement, and refund more and make up less. At the end of each month, according to the number of meals served, the number of people eating and the food standard in the canteen. Confirm the food expenses in advance when the income of food expenses in the current month is carried forward in advance. Our school will announce the charging standard of food expenses and the number of planned meals to students and parents. At the end of the semester, according to the difference between the actual number of students dining and the number of students dining at the beginning of the semester, the school will regularly announce the settlement order to students and parents on the bulletin board, and students dining in the canteen will be charged according to the facts on a monthly basis.
Standardize the use of surplus funds in canteens, which can only be used to improve students' meals and canteen facilities and equipment, and may not be used for schools to distribute employee benefits or to transfer them to non-canteen business service expenses in other ways.
Sixth, the existing problems need to be improved.
Due to the lack of funds, the living and dining environment needs to be improved.
Self-evaluation of working in the canteen "Food is the most important thing for people". For students who leave home, "eating" is more important than "living". School is a special unit, and students are a special consumer group. The management of school canteens and the safety of students' hygienic diet are related to students' health, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. Therefore, students, parents and society are concerned about the management of canteens, and superior leaders are more concerned. Therefore, our school attaches great importance to it from the principal to all administrative leaders, supporting it at work and ensuring it financially. In 20xx, our high standard passed the management acceptance of Wuxi "A" class canteen. All our employees who work in the canteen feel that they have a great responsibility, a good understanding of the importance of their work, a sense of responsibility, dedication and initiative. The person in charge made a brief report on the following points:
The first is to establish a canteen management network.
Our general affairs office is in charge of the school canteen. A deputy director is responsible for daily work. The Food Management Committee carries out quality evaluation and financial supervision on the canteen. The Food Management Committee is attended by some representatives of trade unions, teachers' congresses and outstanding students, and puts forward food quality evaluation directly to the principal's office or the general affairs office. The school canteen is divided into two teams: one team canteen (first floor) and the other team canteen (second floor). The two responsible persons employed by the school are squad leaders, with clear responsibilities, and signed safety responsibility forms at different levels to supervise and evaluate each other.
The second is to improve the system and implement measures.
Our general affairs department holds a special meeting of canteen staff once a month, and invites comrades from the town health and epidemic prevention station as our voluntary supervisors to attend the meeting, focusing on the implementation of various rules and regulations and safety education. Since 20xx, the school logistics management system, the health and safety convention for canteens, the responsibilities of canteen staff, the basic hygiene requirements for canteens in senior middle schools in Zhang Zhu, the safety responsibility certificate for canteens in senior middle schools in Zhang Zhu, the assessment system for logistics staff, the tableware cleaning and disinfection system, the emergency treatment and epidemic reporting system for food poisoning, the food storage and warehouse system in canteens, and the system for food storage in canteens have been formulated. And seriously study the "Food Hygiene Law of People's Republic of China (PRC)", "Food Hygiene Regulations of Jiangsu Province" and other materials, so as to achieve a sound system, measures in place, strict management, who is responsible for problems, in order to prevent the management system from becoming a mere formality and implement it. On the one hand, on the basis of organizing all staff to learn various management systems, the canteen has carried out intensive skills training for all staff. This year, we have conducted two simulated fire drills and several personal skills drills according to the requirements of different positions in the department. On the other hand, in the process of implementing the management system, we strengthened the on-site supervision and on-site education of specific operators, and adopted a series of effective measures to improve the management system in view of the bad habits of operators in the whole catering industry.
Third, the canteen management form
At present, the management form of school canteens is self-management and the system of hiring team leaders. The chef in the canteen makes the menu, which is audited by the general affairs department and then distributed by the designated unit. The General Affairs Department will designate a special person to be responsible for the acceptance and audit, and then the director of the General Affairs Department will approve it. The whole process is supervised by the school doctor, and the esophagus will be randomly selected. The number of people dining in the school is about 1200. The canteen is required to constantly adjust and improve its diet structure. Breakfast should be no less than 12 varieties, lunch and dinner should be no less than 23 varieties for students to choose from, and multi-dish cooking should be adopted to suit students' tastes. All vegetable prices are set by the General Affairs Office and the Food Management Committee. At present, 2 yuan, Xiaoyao 1.5 yuan, 0.5 yuan-1.0 yuan, seasonal dishes and soup are free. According to the management concept of school canteen, students are not allowed to earn money. At present, the profit is controlled within 2.5%, and the funds are basically used for student meals.
Four, the implementation of fixed-point procurement system, put an end to security risks.
The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school has further improved its understanding of centralized procurement of raw materials for canteens and adopted systematic measures and standardized procedures. Salad oil, seasoning and rice are purchased by edible oil companies, and meat is usually supplied by qualified units under the principle of quality first and price second. And adhere to the licensing system, obtain food hygiene inspection certificate, laboratory test sheet, business license and related certificates, which will be accepted by the General Affairs Department in a unified manner, and earnestly do a good job in the inspection and acceptance of incoming goods. This semester, vegetables are mainly supplied by the town vegetable base, and meat is supplied by Yixing Ruide Company to prevent unauthorized food from entering the school. Food processing and storage and tableware cleaning and disinfection are carried out in the post, and the division of labor is implemented to people. Clear responsibilities, timely records, and irregular inspections by the general affairs department. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every semester, hold a safety meeting once a month, and have a health check-up once a day. They shall always know the necessary temporary inspection knowledge training, adhere to good personal hygiene, and wear uniform work clothes and working caps.
Problems with verbs (abbreviation of verb)
In the process of self-examination and self-correction, there are still some problems: we must further strengthen the quality of food procurement, establish more feasible rules and regulations, and make some parents of students join the food management Committee more quickly, so as to do a good job in publicity and education for parents and society, and strengthen supervision and inspection of the general affairs department at ordinary times. The school canteen is the most important thing in our work. How to make teachers and students eat satisfied, healthy and safe is a problem that our school has been thinking about in the future.
;